We'll I figured that all the southern boys can help me out with this one. I'm doing a pig Roast next weekend for a buddy of mine that is getting Married.
The pig is going to be 50-55lbs
I've decided to do a spit method of cooking and here is the pit/spit that I built last weekend.
This is the locking device that I built, so I can rotate it 90 degrees and lock it in place.
I'm going to do an Inside Rub of the following:
Apple Cider Vinegar
Salt, Pepper, Cayenne Pepper
And I'm going to stuff it with the following:
A WHOLE CHICKEN
Salt, Pepper and a Couple of Eggs
I'm going to inject it with:
Water, Salt, Pepper, Garlic Powder, Apple Cider Vinegar
And I'm going to base as it's cooking with:
Oil, Lemon Juice, Garlic, Salt, Pepper
Since I've heard 1 hr of cook time per 10 lbs, i figure it will be done after 6 hrs, off course I will use a meat thermometer to decide when it's cooked.
So if anyone has any suggestions or things to watch out for I'd like to here it.
SO WHO WANTS SOME PIG?